The “Other” Cheesecake (from Book)

The "Other" Cheesecake (from Book)

The “Other” Cheesecake (from Book)

 

For those who love the traditionally baked cheesecake, it’s easy to scoff at this no-bake distant cousin.

While most of us probably prefer the full velvety texture of a New York or Classic Cherry Cheesecake, there is something to be had in one that is cool to the palate on a warm sunny afternoon.

This week’s feature recipe is included in my upcoming “Coffee & Dessert on The Coastside” book.  I have come to appreciate this “other” cheesecake’s cool lemony flavour, especially when accompanied by the sweetness of strawberry sauce.  Though the recipe is ubiquitous,  it was my husband’s mother who introduced me to this refreshing dessert.  She had been quite specific regarding the amount of lemon juice that had to be used,  but over the years, I have taken the liberty of increasing this amount, and now even add a small dose of lemon extract to give it an extra-super zing.

The recipe below uses loose graham cracker crumbs instead of a crust, as in the book.

Make sure that your cream cheese is at room temperature, and that you use thawed frozen strawberries.

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The “Other” Cheesecake

Filling:

2 pkgs room temperature cream cheese   (16 oz)

1 can sweetened condensed milk (14 oz)
1 cup lemon juice

¼ tsp lemon extract

1 tsp vanilla

zest from one lemon

 

9 Graham crackers (crushed)

1/2 tsp salt

2 tsp cinnamon (optional)

 

_DSC5872resized down watermarkedStrawberry Sauce:

2 cups frozen strawberries

1/3 cup white sugar

1/4 cup water

1/2 tbsp lemon juice

 

*One deep 9” pie plate

Crush graham crackers in a sealed plastic bag using a rolling pin.  Add salt and cinnamon (if using).

Using a hand mixer, beat the cream cheese for 3 minutes, at medium speed, until smooth, without lumps.  Add the condensed milk, and continue to beat for another two minutes.  Add lemon juice, extract, zest, and vanilla.  Beat for another 2 minutes. Cover with wrap and refrigerate for two hours.

Strawberry Sauce:  Thaw 2 cups of frozen strawberries.  Add sugar, extra water, and lemon juice to thawed strawberries.

When ready to serve, spoon strawberry sauce on the bottom of dish, add cheesecake over the fruit, then top with graham cracker crumbs.

You’ll be wishing for more!

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